Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family’s new favorite, goodbye Panera Bread, hello Instant Pot!
Love Soup? Try my Creamy Chicken Noodle Soup and Creamy Tomato Tortellini Soup!
Broccoli Cheese Soup- Better than Panera!
True Fact: I was a picky child. I know, I’ve talked all about that here before but it is so true and relevant to this recipe I have to bring it up again.
Also true fact: I was probably in my teens before I even tried this soup. Really. (I know, was I living under a rock? No, just picky and stubborn. ?)
Then, I was pregnant with Chase and I craved it. I even went to Panera with some friends and got this soup! I was shocked. It was kind of like an out of body experience because I just couldn’t believe myself.
You know what I didn’t believe even more? I liked it. Really liked it! And I had missed out on it my entire life!
I didn’t think in a million years I’d say it, but the Cheese and broccoli go together like a PB&J. They are meant for each other and they are meant to go into the Instant Pot!
Are you ready for your mind to be blown away? It couldn’t be easier.. or faster!
How to make Broccoli Cheese Soup in the Instant Pot
Toss (literally ?) chicken broth, minced onion, broccoli, matchstick carrots, minced garlic (I always use the dried stuff!), salt and pepper into the Instant Pot.
Notice that the broccoli isn’t broken down extremely small. I just washed and cut the broccoli into it’s natural florets. They are abut the size you would serve on a veggie tray.
Cook on Manual (or pressure cook) HIGH for 2 minutes, NPR 3 minutes before releasing the pressure manually.
Stir in heavy cream. Set the Instant Pot to saute LOW and bring the temperature back up to an almost simmer.
Gradually stir in your cheese. I like to use a little mild cheddar and parmesan cheese.
Once the cheese has completely melted into the soup, make a cornstarch and water slurry. Slowly add it to the soup stirring until it thickens to your liking.
Serve hot! But don’t burn your mouth on it, like I did. ?
Common Questions
Can I use Frozen Broccoli instead of Fresh Broccoli in this Broccoli Cheese Soup Recipe?
Yes!! The time will change though- You’ll want to cook the soup for 0 minutes if using frozen broccoli! Nope, not a typo, promise!
Can I use pre-shredded cheese while making this Broccoli Cheese Soup Recipe?
You can, but be aware that the pre-shredded cheese sometimes leaves a grainy texture. Every now and then it has a hard time melting into the soup and will clump together and sink to the bottom. I would suggest grating your own if possible!
Oh no! My cheese isn’t melting into the soup as it should.. What should I do?
Don’t fear!! Turn your Instant Pot onto saute and heat everything up again until boiling, stirring the entire time. This should be enough to get that cheese melted. *Note: do not bring the soup up to boiling if you’ve used anything other than heavy cream.*
Can I substitute milk or half ‘n half for the heavy cream?
You can, but you’ll need to be extremely careful. Milk will curdle if poured into the hot broth and broccoli. You’ll either need to temper the milk before adding it or let the Instant Pot contents cool down before adding. Once the milk or half n half is added, do not bring the soup up to a full boil, again it will curdle.
Instant Pot Broccoli Cheese Soup
Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family’s new favorite, goodbye Panera Bread, hello Instant Pot!
Ingredients
- 3 cups chicken broth
- 3/4 cups minced yellow onion
- 4 cups broccoli florets
- 1 1/2 cups matchstick carrots
- 1 tsp minced garlic, dried
- salt and pepper, to taste
- 2 cups heavy cream
- 1 cup shredded parmesan cheese
- 1 cup mild cheddar cheese
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
- Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.
- Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
- Once heated, gradually stir in the parmesan and cheddar cheeses.
- Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.
- Serve hot!
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Try these other great recipes:
- Tomato Tortellini Soup
- Chicken Noodle Soup
- Cauliflower Cheese Soup
- Chicken and Dumplings
- Instant Pot Beef Stew
- Chicken Pot Pie
- Alfredo Sauce
- Stuffed Shells
- Mississippi Chicken Sandwiches
- Instant Pot Chicken Tenders
- Crack Chicken Bombs
- Creamy Ziti
- Teriyaki Chicken Bowl
- Chicken Lo Mein
- Chicken Lettuce Wrap
Instant Pot Broccoli Cheese Soup
Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family's new favorite, good bye Panera Bread, hello Instant Pot!
Ingredients
- 3 cups chicken broth
- 3/4 cups minced yellow onion
- 4 cups broccoli florets
- 1 1/2 cups matchstick carrots
- 1 tsp minced garlic, dried
- salt and pepper, to taste
- 2 cups heavy cream
- 1 cup shredded parmesan cheese
- 1 cup mild cheddar cheese
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
- Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.
- Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
- Once heated, gradually stir in the parmesan and cheddar cheeses.
- Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.
- Serve hot!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 733 Total Fat: 60g Saturated Fat: 37g Trans Fat: 2g Unsaturated Fat: 18g Cholesterol: 183mg Sodium: 1438mg Carbohydrates: 30g Fiber: 8g Sugar: 11g Protein: 24g
Karli Bitner
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Menta Cookingham says
Can I double the receipe i need to serve about 8 people
Thank you
karlibitner says
Yes, you definitely can double. Cook time stays the same.
Jennifer says
This was amazing!! I used different types of cheddar and it turned out awesome!! It was so easy, especially for a person who doesn’t like to to cook! The instant pot is a life saver lol!! Thank you!!
karlibitner says
So glad you loved it, Jennifer!
Pam Brown says
The second time I made this I added half a block of cream cheese. The soup was so creamy and cheesy. This recipe is a keeper.
karlibitner says
What a great addition!!
Cristal says
Here’s how you know this one of my favorite IP recipes ever…it’s currently 91° out and I am making this for dinner tonight!! Thanks for the amazing recipe!!!
Karli Bitner says
Thanks Cristal!! <3
Monica says
I just made this and it is SO good. I used 2% milk and just increased the cornstarch by a tablespoon and it is nice and thick. Even my super picky kids are gobbling it up right now. My daughter just went for a second bowl and she never, ever touches broccolli or cheese. I have written this recipe down for future use. Now I need to see what other yummy dishes you have that I will be adding to my repertoire.
Thanks for posting your awesome recipe! 🙂
karlibitner says
I am so happy that the soup was picky eater approved! Hope you find some other yummy meals!
Marlene Pecchi says
Best soup I have ever made. I love my pot and will make this over and over again.
I used half and half instead of heavy cream
Glinda says
This is delicious! I almost could have eaten the whole pot but I restrained myself!!😂 Will definitely make this again. May try it with half and half or 2% milk next time. Thank you for sharing!
Celeste says
Can I use vegetable broth instead of chicken broth.
karlibitner says
Yes! That will work just fine.
Connie Wigmore says
My new favorite soup! This recipe is PERFECT & AMAZING! My husband who “hates” broccoli even loved it! He even came home from work the next day for lunch so he could have the leftover soup!
karlibitner says
Thanks for commenting, Connie!! Glad you and your husband loved it!
Mike says
Great recipe as soup was delicious. Only difference was I used fresh garlic.
New to the IP and this was first recipe I found where it did everything. Might use it more now!!
karlibitner says
I’m happy to heat that you enjoyed this recipe, Mike! Take a look around my site, most of my Instant Pot recipes are true Instant Pot only recipes. Give my Salisbury Steak Meatballs and Mashed Potatoes a try.. That on is my husband’s (current) fav!
Caroline says
Would it work to add cauliflower and potatoes?? What size should the potatoes be?
Karli Bitner says
Hi Caroline, I would cut the potatoes to about 3/4 inch cubes. I hope that helps!
Beth Boothe says
I made it today and I can’t believe how stress-free it is! It’s a winner at our house! Thanks so much!
Karli Bitner says
Yay! That is what I love hearing!! Thanks, Beth!
Jessica says
I loved it! Things I did different: doubled it, added a block of cream cheese, and used sharp cheddar (I love cheese).
I bought some deli fresh onion hamburger buns, cut out a little hole, and used them as little bread bowls to serve the soup in.
It was loved by everyone. Thank you!
Karli Bitner says
Those all sound like wonderful modifications! I’ll have to try them next time I make this soup. 🙂
Nicole says
Made this tonight to rousing success. Doubled the recipe, ended up using 2 cartons (8 cups) of low sodium chicken broth. Added 4 heaping teaspoons of chicken bullion powder, 2 teaspoons of Tabasco bc a lot of recipes call for it, and I don’t like big chunks of broccoli so I used my immersion blender after it cooked to break it down. I used parmesan, sharp cheddar, and an 8 oz block of velveeta that I pinched pieces off of as I stirred it in. I did have to add the cornstarch slurry twice, but that’s likely bc I used a little extra broth.
Karli Bitner says
I love your additions and modifications! I’ll have to give them a try next time! Thanks for the comment, Nicole!
Elizabeth Tracey says
I absolutely love this soup. I make it at least twice a month. My picky teenage daughter loves it which is amazing. I freeze the leftovers which is a plus. Soup is my favorite food and this tops my list. It is seriously better than Panera. Thank you so much!!
Karli Bitner says
I am so glad you enjoy this recipe so much, Elizabeth! Love freezing leftovers, too!
Katie says
Can you make this and then freeze it for a future meal?
Karli Bitner says
Yes! That works great!
Sandy says
My daughter LOVES Panera broccoli and cheddar soup…but she is a vegetarian. Can you substitute vegetable broth for the chicken broth?
Karli Bitner says
Definitely!! That would work perfectly.
Elizabeth Tracey says
My family are also vegetarians so I use Better Than Bouillon No Chicken Base to get the same flavor as chicken broth. It gives it the flavor that veggie broth lacks.
Janet says
I made this again since it was a huge hit with us!